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Consuming a large amount of fiber from vegetables and whole grains is associated with a lower chance of having risk factors for diabetes and heart disease in teens, according to a study published in the Journal of the American Dietetic Association. Researchers examined the diet of more than 2,000 12- to 19-year-olds and found that 9% of those who ate the least amount of fiber had metabolic syndrome, compared with 3% of those with the highest fiber intake.

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Participants who ate yogurt with olive oil showed higher concentrations of the satiety hormone serotonin in their blood and reported feeling less hungry compared with those who ate yogurt that contained other oils or fats, according to a study in Cell Metabolism. Researchers also found that participants who were given yogurt with olive oil aroma extracts ate fewer calories than did those who had plain yogurt, suggesting that the oil's scent played a role in lowering their intake.

A study in the Journal of the American Medical Association revealed fructose did not help lower blood flow in the appetite-regulating regions of the brain and failed to release satiety signals, whereas glucose did. The findings suggest fructose may contribute to the obesity epidemic by promoting hunger, food intake and insulin resistance, researchers said.

Calorie restriction was associated with a slower aging process in the mitochondria of cells, resulting in a lower risk of age-related diseases including diabetes and heart disease, researchers wrote in the journal Nature. A low-calorie diet appeared to retain the cell membrane's acidity levels, which reduced the degradation of the mitochondria, researchers reported.

Researchers at Harvard School of Public Health found that women with high consumption of dairy foods when they were teenagers had a 38% reduced risk of developing type 2 diabetes during middle age compared with those who had a low dairy food intake. They also reported in the American Journal of Clinical Nutrition that those with high dairy intake during their teen years had the least amount of weight gain during adulthood.

Researchers at Harvard School of Public Health found that women with high consumption of dairy foods when they were teenagers had a 38% reduced risk of developing type 2 diabetes during middle age compared with those who had a low dairy food intake. They also reported in the American Journal of Clinical Nutrition that those with high dairy intake during their teen years had the least amount of weight gain during adulthood.